← Back to Search Results
roasting Southern
Roast Pork Loin Stuffed with Rosemary, Bacon, and Onions

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Stuffing a pork loin requires a little patience, but the results can be beautiful and show how a few simple ingredients—onion, rosemary, and bacon—can be sublime when combined. Try to find naturally raised pork such as that from Niman Ranch (www.nimanranch.com) for the best flavor. If you’re lucky enough to have leftovers, they’re a real treat. Wilted Greens, such as escarole or rapini, tossed with olive oil makes a quick and tasty side dish.

Yield: Serves 8

Ingredients

  • ½ pound slab bacon, cut into 1-inch cubes
  • 4 medium onions, cut into 1-inch dice
  • 2 cups 1-inch cubes crustless day-old French bread
  • 2 garlic cloves, crushed and finely chopped
  • 2 rosemary sprigs, leaves removed and finely chopped
  • 1 small bunch flat-leaf parsley, leaves removed and finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 to 2 tablespoons olive oil or chicken broth, if necessary
  • 1 center-cut boneless pork loin roast (about 4 pounds)

Directions

Place the bacon and onions in a roasting pan and roast, stirring once or twice, until the onions are slightly golden and the bacon is semi-crisp, about 15 minutes. Transfer the onions and bacon, with all the drippings, to a bowl and set the pan aside. (Leave the oven on.) Add the bread cubes, garlic, rosemary, and parsley to the bowl and season with salt and pepper. You may need to moisten the mixture with a little olive oil or a splash of chicken broth. Let cool.

Meanwhile, prepare the pork: Preheat the oven to 450°F. Insert a sharp boning knife or other long thin knife into the center of one end of the roast and turn it in a circular motion to create a hole. Then insert a clean sharpening steel or the handle of a wooden spoon and push against the meat to create a larger space in the center of the pork loin. Continue until you’ve created a 1½-inch-diameter tunnel all the way through the pork.

Place the stuffing in a pastry bag without a tip and pipe the stuffing into the pork loin. Tie the pork loin into an even roll with kitchen twine. Season with salt and pepper and place in the roasting pan. Roast for 20 minutes.

Turn the oven down to 325°F and continue roasting for another 30 minutes, or until the internal temperature reaches 145° to 150°F on an instant-read thermometer. Allow the pork to rest on a rack set over a platter for 5 or 10 minutes.

Slice the pork 1 inch thick and arrange a couple of slices on each plate.

Notes

To Drink: Rioja Gran Reserva, Marqués de Murrieta Barbera d’Asti, Coppo


© 2004 Frank Stitt
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, and uses chicken broth instead of olive oil if necessary.

628kcal (31%)
64mg (6%)
8mg (14%)
16mcg RAE (1%)
975mg
60mg
50g
3g
1g
11g
162mg (54%)
1284mg (54%)
14g (71%)
41g (64%)
3mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • carolroper

    12.17.14 Flag comment

    I have made this recipe of Frank Stitt's. It is beyond incredible... the reaction from my guests was 'dazzled/sublime'. It isn't really hard; it's a bit tedious, but well worth it. And it loses nothing the next day if you manage to keep any overnight.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
lucid-food Lucid Food
by Louisa Shafia
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
mom-a-licious Mom-a-Licious
by Domenica Catelli
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
flavor Flavor
by Rocco DiSpirito
cooking-for-friends Cooking for Friends
by Gordon Ramsay
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
mexican-everyday Mexican Everyday
by Rick Bayless
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?